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Ogo (Gracilaria spp.)

Ogo, also known as limu manauea in Hawai’i, is a bushy, branching red seaweed found in almost all the world’s oceans. Different climates produce various ogo types, with branches ranging from deep purple, thin, and string-like to light orange, thick, and crunchy. Besides its culinary uses, ogo is harvested for agar, a thickening agent used in a wide range of foods including ice cream, and in biomedical applications.

Highlighting ogo’s deep roots in Hawai’i’s history and culture, limu manauea has been an integral part of the traditional Hawaiian diets since time immemorial. The knowledge of gathering and preparing limu has been passed down through generations, primarily among Hawaiian women. Limu manauea is often used in ceremonies, religious rituals, and medicine.

Today, a variety called “long ogo” (Gracilaria parvispora) is cultivated in Hawai’i in a mixed-species aquaculture system. Baskets of long ogo float on the surface of fish ponds and take up nutrients from the fish. Other species of Gracilaria occur and are farmed on the US west and east coasts making this crunchy delicacy available on the mainland as well as Hawai’i.

Flavor Profile (notes and cooking tips)

Floral, clean, medium umami, light bitterness, vegetal, refreshing

Texture

Crisp, al dente, delicate, lacey, crunchy, distinct bite reminiscent of masago

Preparation Tips

Fresh ogo is often found with other types of algae hitchhiking on its branches. This algae is perfectly edible, but if you prefer, you can separate the algae for future composting. Your plants will love it!

To preserve crunchiness and seal in flavor, blanch in pot of boiling water for 1-2 minutes, then immediately transfer to ice bath for 5 minutes.

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